Besides the traditional Bubur Lambuk, this year the chefs at Chatz Brasserie are cooking 18 types of porridge for their Ramadhan Selera Kampung. The clay pots are all lined up in one corner – lift the lids and you will be greeted with the lovely aromas of lobster porridge, bubur menguh Bali, bubur isi ketam and a whole lot more.
Savour authentic Sichuan and Cantonese cuisine in the elegant surroundings of Si Chuan Dou Hua, where a team of renowned Chefs expertly prepare an extensive menu of delicacies. At the same time, admire the deft skills of the Tea Master who combines martial arts, dance and gymnastics in the traditional art of tea-pouring. Established under the Pan Pacific Hotels Group since 1996, Si Chuan Dou Hua has come to be known for deivering excellent culinary experiences, bringing the delectable tastes of authentic Sichuan and Cantonese cuisine to the world.
The Steamed Nian Gao with Crispy Oat is by far one of the tastiest nian gao I have had. Its light in colour due to the type of sugar used.
Lower Lobby PARKROYAL Kuala Lumpur. Maximum capacity 78 pax. Banquet Courses available. For more information visit Facebook Page Kurata Japanese Fine Dining.
There were only two items that we felt were below average. They were the overcooked chawanmushi and the duck meat which tasted too gamey for us. Other than those, everything else we had was great and enjoyable.
Poon Choy is also featured in Si Chuan Dou Hua – a treasure pot of goodies that symbolizes family reunion and prosperity. The layers of auspicious ingredients consist of dried scallops, fish fillet, mushrooms, fish maw, roast chicken, tiger prawns, dried oysters, roast duck, yam and Chinese cabbage.
It was a wonderful evening experience, with not only great wines from the estates of Baron Edmond de Rothschild, but also excellent food from Tiffins.
